M. Leclercq-Perlat

发表

M. Leclercq-Perlat, 2020 .

Temperature and relative humidity influence the ripening descriptors of Camembert-type cheeses throughout ripening.

G. Corrieu, N. Perrot, I. Trelea, 2015, Journal of Dairy Science.

Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity.

C. Monnet, D. Picque, M. Leclercq-Perlat, 2013, Journal of dairy science.

Cheese | Camembert, Brie, and Related Varieties

M. Leclercq-Perlat, 2011 .

Controlled production of camembert-type cheeses: Part III role of the ripening microflora on free fatty acid concentrations

G. Corrieu, H. Spinnler, M. Leclercq-Perlat, 2007, Journal of Dairy Research.

The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species

H. Spinnler, M. Leclercq-Perlat, 2010, Journal of Dairy Research.

Comparison of volatile compounds produced in model cheese medium deacidified by Debaryomyces hansenii or Kluyveromyces marxianus.

G. Corrieu, H. Spinnler, M. Leclercq-Perlat, 2004, Journal of dairy science.

Contribution of several cheese-ripening microbial associations to aroma compound production

P. Bonnarme, R. Tâche, M. Leclercq-Perlat, 2004 .

Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of smear soft cheese from reconstituted milk: growth and substrate consumption dairy foods.

G. Corrieu, A. Oumer, H. Spinnler, 2000, Journal of dairy science.

Behavior of Brevibacterium linens and Debaryomyces hansenii as ripening flora in controlled production of soft smear cheese from reconstituted milk: protein degradation.

G Corrieu, G. Corrieu, A. Oumer, 2000, Journal of dairy science.

The color of Brevibacterium linens depends on the yeast used for cheese deacidification.

G. Corrieu, H. Spinnler, M. Leclercq-Perlat, 2004, Journal of dairy science.

Cleanability in relation to surface chemical composition and surface finishing of some materials commonly used in food industries

M. Lalande, M. Leclercq-Perlat, 1994 .

Deacidification by Debaryomyces hansenii of smear soft cheeses ripened under controlled conditions: relative humidity and temperature influences.

E Latrille, M-N Leclercq-Perlat, G Corrieu, 2004, Journal of dairy science.

Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese

G. Corrieu, A. Oumer, H. Spinnler, 1999, Journal of Dairy Research.

Temperature and relative humidity influence the microbial and physicochemical characteristics of Camembert-type cheese ripening.

G. Corrieu, I. Trelea, D. Picque, 2012, Journal of dairy science.

Controlled production of Camembert-type cheeses. Part II. Changes in the concentration of the more volatile compounds

Eric Latrille, Georges Corrieu, É. Latrille, 2004, Journal of Dairy Research.

21. Camembert cheese: processing and ripening

G. Corrieu, D. Picque, M. Leclercq-Perlat, 2013 .

Overview of a Surface-Ripened Cheese Community Functioning by Meta-Omics Analyses

Jean-François Gibrat, Julie Aubert, Valentin Loux, 2015, PloS one.

Controlled production of Camembert-type cheeses. Part I: Microbiological and physicochemical evolutions

Eric Latrille, Georges Corrieu, É. Latrille, 2004, Journal of Dairy Research.

Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses.

C. Monnet, A. Sarthou, F. Irlinger, 2010, Food microbiology.

Local air velocity, a key factor governing the Raclette cheese mass loss in an industrial ripening room

B. Perret, G. Corrieu, B. Perret, 2018, Journal of Food Process Engineering.

Model for changes in weight and dry matter during the ripening of a smear soft cheese under controlled temperature and relative humidity

Daniel Picque, Georges Corrieu, G. Corrieu, 2007 .

Growth and colour development of some surface ripening bacteria with Debaryomyces hansenii on aseptic cheese curd

J. Mounier, A. Sarthou, F. Irlinger, 2006, Journal of Dairy Research.

First isolation of Brevibacterium sp. pigments in the rind of an industrial red‐smear‐ripened soft cheese

L. Dufossé, M. Fouillaud, Y. Caro, 2015 .

Impact of packaging on the quality of Saint-Nectaire cheese

G. Corrieu, T. Cattenoz, H. Guillemin, 2011 .

Camembert-type cheese ripening dynamics are changed by the properties of wrapping films.

B. Perret, G. Corrieu, T. Cattenoz, 2010, Journal of dairy science.

A model describing Debaryomyces hansenii growth and substrate consumption during a smear soft cheese deacidification and ripening.

M-N Leclercq-Perlat, G Corrieu, G. Corrieu, 2007, Journal of dairy science.

Effects of atmospheric composition on respiratory behavior, weight loss, and appearance of Camembert-type cheeses during chamber ripening.

M-N Leclercq-Perlat, G Corrieu, G. Corrieu, 2006, Journal of dairy science.

Microbiological and biochemical aspects of Camembert-type cheeses depend on atmospheric composition in the ripening chamber.

M-N Leclercq-Perlat, G Corrieu, G. Corrieu, 2006, Journal of dairy science.

Importance of curd-neutralising yeasts on the aromatic potential of Brevibacterium linens during cheese ripening

P. Bonnarme, H. Spinnler, M. Leclercq-Perlat, 2005 .

Physicochemical and sensory evolutions of the lactic goat cheese Picodon in relation to temperature and relative humidity used throughout ripening.

A. Saint-Eve, D. Picque, S. Morge, 2019, Journal of dairy science.

Toward the integration of expert knowledge and instrumental data to control food processes: application to Camembert-type cheese ripening.

M Sicard, N Perrot, M-N Leclercq-Perlat, 2011, Journal of dairy science.

The type of cheese curds determined the colouring capacity of Brevibacterium and Arthrobacter species

H. Spinnler, M. Leclercq-Perlat, 2010, Journal of Dairy Research.